Border Salad Recipe | Dr. McDougall

Ingredients

• 2-15 Ounce Cans Kidney beans, drained and rinsed
• 1 Small Red onion, chopped
• 4 Stalks Celery, chopped
• 1 Green bell pepper, chopped
• 1 Cup Baby corn, cut in half
• 1 Cup Roasted red peppers, chopped
• 14 Ounce Can Water packed hearts of palm, drained and sliced
• 15 Ounce Can Water packed artichoke hearts, drained and halved
• 1 Tomato, chopped
• 1/4 Cup Fresh cilantro, chopped
• 1 1/2 Cup Fresh salsa
• 1 Small jalapeno pepper, seeded and chopped (optional)